Creamy Garlic Parmesan Chicken with Fettuccine
What if you could bring the indulgence of a high-end Italian restaurant into your own kitchen in under forty minutes? That is exactly what happens when you make this Creamy Garlic Parmesan Chicken with Fettuccine. The combination of juicy, golden-brown chicken and silky Alfredo sauce clinging to tender pasta is nearly impossible to resist.
Ingredients
For the chicken
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Alfredo pasta
- 12 oz fettuccine pasta (340 g)
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg optional
- 2 tbsp fresh parsley, chopped
- Parmesan cheese, extra, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and rest for 5 minutes, then slice into thin strips.
- Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 1 minute, stirring frequently. Pour in the heavy cream and gently simmer for 3–4 minutes. Slowly whisk in the freshly grated Parmesan until melted and smooth. Season with salt, black pepper, and optional nutmeg.
- Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated. If the sauce is too thick, add a splash of the reserved pasta cooking water until the desired consistency is reached.
- Arrange the sliced chicken over the creamy fettuccine. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Notes
Freshly grated Parmesan is key. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. If you cannot find fettuccine, linguine or tagliatelle work well. Chicken thighs can replace chicken breasts for a richer, juicier result. A splash of white wine can be added to the garlic before the cream for extra depth. For a lighter version, replace heavy cream with half-and-half or evaporated milk. Use whole wheat or chickpea fettuccine for more fiber and protein. For a dairy-free version, use unsweetened cashew cream and nutritional yeast instead of heavy cream and Parmesan. For a gluten-free option, choose gluten-free fettuccine made from rice or corn. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months, but cream sauces may separate slightly upon reheating. Reheat gently in a skillet over low heat with a splash of milk or water.